Cheesesteak Lasagna

Combine the ingredients of flank steak, onions, bell peppers, and mushrooms in a large container designed for storing food. Add the condiments Worcestershire sauce, olive oil, salt, and pepper to the mixture. Seal the container and refrigerate for approximately 30 minutes.

In a separate process, submerge lasagna noodles in a container holding hot water. Allow the noodles to become soft and pliable, about 20 minutes. Drain the excess water from the container using a colander, then dry the container and spray with cooking spray to prevent sticking.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Transfer the marinated steak to a large tray designed for baking. Discard the marinade and arrange the onions, bell peppers, and mushrooms around the steak.

Bake in the preheated oven until the steak starts to develop a brown color, 15 to 20 minutes. Activate the broiler and cook until the steak darkens further, about 5 minutes. Remove from the oven and return to a temperature of 350 degrees Fahrenheit (175 degrees Celsius). Slice the steak into thin pieces when it has cooled enough to handle safely.

Combine spaghetti sauce and garlic powder in a pan heated over medium-low heat. Stir in the sliced flank steak. Add the onions, bell peppers, and mushrooms to the pan. Remove from heat.

In a separate bowl, mix together ricotta cheese, 1/2 of the mozzarella cheese, Parmesan cheese, egg, and parsley.

Spread 2 cups of the sauce mixture in the bottom of a prepared baking dish. Top with four lasagna noodles. Cover the noodles with 1/3 of the ricotta mixture, 2 cups of the sauce mixture, and 1/3 of the provolone cheese. Repeat this layering process twice. Sprinkle the remaining mozzarella cheese on top. Cover the baking dish with greased aluminum foil.

Bake in the preheated oven until it starts to bubble, about 45 minutes. Uncover and continue baking until the mozzarella cheese is browned, about 15 minutes. Let it stand for 15 minutes before cutting and serving.